Ingredients

• 1/2 a head of cauliflower, roughly chopped
• 3 organic carrots, cut in half widthwise, then half again lengthwise
• 1/3 -1/2 bell pepper cut into rough chunks
• 1/2 turnip, sliced into 1/4-1/2″ thick half rounds
• 3 cloves garlic
• 4 tablespoons of olive oil, divided in half
• 1/2 tablespoon kosher salt
• 1/4 cup of water to start
• Juice of 1 small lemon

Instructions

Toss veggies in 2 tablespoons of olive oil, roast at 375 degrees until tender and lightly toasted, around 20 minutes. Add the garlic halfway through. Everything should be fork tender, remove things from the sheet as needed until everything is cooked through.

Add remaining olive oil, lemon juice, and salt to a food processor. Pulse to combine. Stream in 1/4 cup of water to start, blending thoroughly until smooth. Add more water as needed, up to another 1/4 cup until the desired consistency is reached.

Refrigerate before serving for best results.